Thursday, May 12, 2016

Bigiya White Shoyu Ramen with Yuzu

The Takumen folks have brought in this Michelin Bib Gourmand-awarded bowl, whose white shoyu broth is based on fish and chicken, but heavily yuzu-flavored. It was a very refreshing break from all of the heavy tonkotsu around here, and even featured a firm and textured whole wheat noodle. Granted, I'm not going to get cravings for this either, but I'm very happy to have eaten this either way.